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–+ servings
Bowl of Keto Stuffed Pepper Soup with vibrant bell peppers and spices.

Keto Stuffed Pepper Soup

Enjoy the savory, herb-forward flavor of stuffed peppers in a low-carb soup, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Keto
Servings 6 servings
Calories 300 kcal

Ingredients
  

Meat and Base

  • 1 lb ground beef Can substitute with crumbled firm tofu for a vegetarian option.
  • 1 medium onion, finely chopped
  • 3 pieces bell peppers (red, green, yellow), seeded and diced Use colorful varieties for flavor and visual appeal.
  • 3 cloves garlic, minced
  • 14 oz canned diced tomatoes (no sugar added)
  • 4 cups low-sodium beef broth Can substitute with vegetable broth for a vegetarian version.
  • 1 cup cauliflower rice (or finely chopped cauliflower) Helps keep the soup low in carbs.
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes (optional) Add for extra heat.
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 cup shredded mozzarella or melting cheese of choice Add to taste.
  • Fresh parsley or basil for garnish Use for serving.

Instructions
 

Preparation

  • Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Season with salt and pepper. Drain excess fat if needed.

Sauté Vegetables

  • In the same pot, add remaining olive oil. Sauté the chopped onion until translucent (about 4 minutes). Add garlic and diced bell peppers and cook until softened, about 6–8 minutes.

Build Soup

  • Stir in tomato paste, smoked paprika, oregano, basil, and crushed red pepper. Add the diced tomatoes, beef broth, and cauliflower rice. Return the browned meat to the pot and bring to a simmer.

Simmer

  • Reduce heat and simmer gently for 20–25 minutes, allowing flavors to meld and the cauliflower to tenderize. Taste and adjust seasoning. Just before serving, stir in half of the shredded cheese so it melts into the soup.

Serve

  • Ladle into bowls, sprinkle remaining cheese and fresh herbs on top, and enjoy with a warm, buttery low-carb roll if you like.

Notes

For a thicker stew-like texture, simmer uncovered. A blender-safe portion can be pulsed for a creamier texture. Can be made vegetarian by substituting with tofu and vegetable broth.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 3gSugar: 4g
Keyword comfort food, fall recipe, Keto Soup, Low-Carb Soup, Stuffed Pepper Soup
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